Name: Blanquette of Kid with Sorrel
Yield: Serves 6
Ingredients: flour; butter; 50 g/2 oz fresh sorrel, washed thoroughly, shredded and thick stalks discarded; 3 sticks of celery, cut into pieces about 2.5 cm/1 inch long; 2 tablespoons lemon juice; 900 g/2 lb boned kid, diced; 18 baby carrots; 18 pickling onions; lamb stock; white pepper; 1 bouquet garni; 2 egg yolks; 150 ml/¼ pint double cream; salt

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Carved Angel Cookery Book

By Joyce Molyneux

Published 1990

About

Mr Martin keeps goats for their milk, rather than their meat. He has a huge business in goats’ cheese and milk – we preserve his smaller cheeses in oil with herbs and garlic.

Like lamb, kid is a spring meat, milky-pink with a delicate flavour. We will roast some of the meat as whole joints, and stew the shoulder with tiny spring vegetables in this pale blanquette.

Ingredients

Main course

Method

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Ingredients

Method

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